Pork Tenderloin Sandwich

Instructions

1. 1

   Prepare the Pork Cutlets

   • Slice the pork tenderloin crosswise into 4 equal medallions, about 1.5 inches thick.
   • Place one medallion between two sheets of plastic wrap. Using the flat side of a meat mallet or a heavy skillet, pound the pork until it is very thin, about 1/4-inch thick. The goal is a large, even patty that is significantly bigger than your bun.
   • Repeat with the remaining medallions. Season both sides of each pounded cutlet with half of the salt and pepper.
2. 2

   Set Up the Breading Station

   • Prepare three shallow dishes. In the first, whisk together the flour, the remaining salt and pepper, garlic powder, and paprika.
   • In the second dish, whisk the eggs and milk together until smooth.
   • In the third dish, add the finely crushed saltine crackers.
3. 3

   Bread the Pork

   • Working one cutlet at a time, dredge it thoroughly in the seasoned flour, shaking off any excess.
   • Next, dip the floured cutlet into the egg wash, ensuring it's fully coated on both sides.
   • Finally, press the cutlet firmly into the cracker crumbs, making sure the entire surface is covered. Set the breaded cutlet on a plate or wire rack.
4. 4

   Fry the Tenderloins

   • In a large, heavy-bottomed skillet (cast iron is ideal), pour vegetable oil to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
   • Carefully place 1 or 2 breaded cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 2-4 minutes per side, until golden brown, crispy, and cooked through.
   • The internal temperature should reach 145°F (63°C).
   • Remove the cooked cutlets from the skillet and transfer them to a wire rack to drain excess oil. This keeps the bottom crispy.
5. 5

   Assemble and Serve

   • Lightly toast the hamburger buns if desired.
   • Spread mayonnaise on the bottom bun. Place a hot, crispy pork tenderloin on top.
   • Garnish with dill pickle slices and thinly sliced white onion.
   • Spread yellow mustard on the top bun and place it on the sandwich. Serve immediately for the best texture.